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  • #1

    Chard, and how best to cook it...

    Bit of a glut of chard at the moment and have been searching the internet for new recipes. Tried this one today and it's really nice and easy and you can freeze it so it will save for later in the year.

    INGREDIENTS:

    1 knob butter
    2 tbsp of olive oil
    2 cloves of garlic
    Bunch of chard (about 500g)
    Handful (about 50g) pine nuts
    100g fresh parmesan or pecorino cheese, grated
    Handful of fresh coriander leaves

    METHOD:
    1. Wash the chard thoroughly and shake to dry.
    2. Melt the butter in a saucepan with the olive oil. Peel and chop the garlic and sauté for 2 minutes.
    3. Chop the chard stems and add them to the pan. Stir and then cook, covered, for 5 minutes.
    4. Roughly chop the chard leaves and add them to the pan. Cook for another 3 minutes.
    5. Toast the pine nuts for a couple of minutes (either under a pre-heated grill or in a dry pan).
    6. Turn off the heat under the chard. Add the coriander leaves, pine nuts and parmesan.
    7. Puree the mixture until it looks like pesto.


    Note: Can be kept in the fridge for up to 3 days or frozen for future use.

    Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

    Which one are you and is it how you want to be?
    Tags: None
  • #2
    Blimey, how many chard plants do you need to get 500g ready to eat at the same time? I have 3 plants and today was the first pick in 6 weeks - about a half-dozen leaves!!

    Recipe sounds nice though - will copy to my recipe folder for future reference if that is okay!
    Last edited by shirlthegirl43; 18-08-2007, 08:08 PM.
    Happy Gardening,
    Shirley

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    • #3
      To be fair, I didn't take any notice of the amounts it said and just cooked a big bunchful, didn't weigh them but am guessing it was far less than 500g. Will have to weigh next time and find out how much chard actually weighs!!!

      Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

      Which one are you and is it how you want to be?

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      • #4
        That sounds nice Alison, will give it a try. Chard is about the only thing I've got a glut of at the moment, sigh
        Last edited by muckdiva; 20-08-2007, 07:05 PM.
        All at once I hear your voice
        And time just slips away
        Bonnie Raitt

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        • #5
          Spinach/Chard & Potato Galette

          taken from 'Healthy Heart Cookbook', H.Middleton

          serves 6

          2lb potatoes, cooked & sliced
          1 lb fresh spinach or chard/leafbeet leaves
          2 eggs
          14 oz (400g) low fat cream cheese
          1 tbsp mustard
          2 oz fresh chopped herbs

          preheat oven to 180C, gas 4.
          Line a 9inch deep cake tin with baking parchment. Steam the spinach/chard until wilted, drain and squeeze out moisture with a clean tea towel. Chop finely. Beat eggs with cream cheese and mustard, then stir into the spinach and herbs. Layer the sliced potatoes in tin, top with some of the creamy spinach mixture. Continue layering potato and spinach, seasoning as you go, finishing with a layer of potato. Cover with foil and place cake tin in a roasting tin. Fill roasting tin with boiling water to come halfway up the cake tin. Cook for 45-50 mins.
          All gardeners know better than other gardeners." -- Chinese Proverb.

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          • #6
            That sounds pretty yummy! Thanks Two Sheds.
            ~
            Aerodynamically the bumblebee shouldn't be able to fly, but the bumblebee doesn't know that so it goes on flying anyway.
            ~ Mary Kay Ash

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            • #7
              I have more chard than I know what to do with at the mo. I think the Galette will freeze well.
              All gardeners know better than other gardeners." -- Chinese Proverb.

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              • #8
                Alison's Swiss Chard Pesto

                Back in August, Alison posted a recipe for Swiss Chard Pesto, I've just made some and it's delicious, made enough for six servings from 500g of chard.
                I'm terrible at eating greens of any sort (childhood trauma that I should have grown out of by now) so this was ideal for me, will def go in my permanent recipe collection as another thing to do to greens!
                Thanks Alison
                Sue

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                • #9
                  Thanks Sue, that reminds me, have a couple of portions in the freezer so will probably have some with pasta and wild mushrooms later this week.

                  Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

                  Which one are you and is it how you want to be?

                  Comment

                  • #10
                    Swiss Chard

                    Flushed with success after making Alison's Swiss chard Pesto thought I'd make another Swiss Chard recipe taken from the Riverford site.

                    Swiss Chard Rissoles
                    It's a bit vague...
                    Swiss Chard (I used 1lb)
                    Coarse Oatmeal
                    Salt, Pepper
                    Nutmeg
                    1 egg

                    Wash the chard and cook till softening in the water left on the leaves. ( I took most of the stalks out and tore up the leaves)
                    Drain and lightly squeeze out any moisture. Chop roughly (used the processor)
                    Put in a bowl, add a handful of oatmeal (I only had rolled oats which made them a bit chewy), season with salt, pepper and nutmeg and mix together with the egg.
                    Stand for at least 30 minutes
                    Form rissoles and either pan fry or put on a greased baking tray in the oven (hot) until lightly browned.

                    I thought it sounded a bit bland so I put small squares of feta cheese in the middle and the salty taste went well with the chard.
                    I think next time I try it I'll fry an onion and a chilli and mix that in as well.

                    I don't really like chard, especially eating it au naturel but this was quite tasty.
                    best wishes
                    Sue

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                    • #11
                      Sue,
                      I'd have to do potato rather than oatmeal, but all of your instincts made a lovely recipe there, and would go great with Ham'n'Eggs (if I remotely did Eggs, which I don't but Trousers does...)
                      and building on your gorgeous adaptation, what I thought too, is if you wanted to serve them as part of a 'What I Eat Today' from the lottie, you could include some raw grated beetroot into the mixture (with or without some Caraway Seed. Beetroot & Caraway flavours go dead gorgeous together...).
                      All topped off with a generous dollop of proper Creme Fraiche, and some crispy smoked bacon..... Mmmmmmmmmmm!

                      In fact, I'm going to try that out on Trousers when I get back to Blighty, as I have loads of Swiss Chard, Banana Shallots, Rosevaal Tatties & Golden Beetroot up my very amply-knitted jumper sleeves 'Maintenant'....!

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                      • #12
                        Wellie
                        Yes, potato, good idea, and like the beetroot too, it seems a very adaptable recipe so will try the variations.
                        You're back soon! good news.
                        Sue

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                        • #13
                          That sound good. I have loads of Swiss Chard as well, have been making soup out of it and wanted something different so will try the Rissoles.

                          Thanks all

                          Liz

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                          • #14
                            How do you get loads of Swiss Chard? I have 5 plants and we have had one decent bunch
                            Happy Gardening,
                            Shirley

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                            • #15
                              Shirl
                              It's my first year of trying to keep crops going through the winter, I've got 12 swiss chard plants - might need more you never know!
                              And next year I'll get the cabbages right, didn't plant enough autumn maturing ones and will be eating nothing but cabbage come the spring.
                              Sue

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